The 1901 Cookbook Archive
No. 1460 — Cold Turkey Mayonnaise
English historical translation of Molokhovets recipe No. 1460 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and boil a turkey in broth with roots and spices until tender.
Remove, cool slightly, cut neatly and arrange on an oblong dish in a cold place.
Return remaining meat parts and bones to the same broth with a calf's head or feet, cooking them down to make aspic and mousse as in the general note and No. 1457.
Serve with cold mustard sauce No. 476, Provençal sauce No. 480 or another suitable accompaniment.
Historical editorial note: The historical cold service requires safe cooling and refrigerated holding.
Original source: Read Russian recipe No. 1460. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.